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  1. jusmejim

    First Jerky This Weekend - Questions

    How precise do you need to be with the measurements on the cure #1?  I know the correct amount is 1.1 grams per 1# of 1 tsp. for 5#. I don't have a scale that weighs in such small amounts of grams though. So, For instance if you have 4# of meat.  1 tsp. would be a bit much, or (if I'm figuring...
  2. jusmejim

    First Jerky This Weekend - Questions

    I'm going to be attempting my first batch of jerky this weekend and have a few questions.   I'll be using an MES 30, Eye of Round, Cure #1, and will be making some of it Teriyaki and the rest just a "plain" jerky. For the Teriyaki I plan on using a recipe that we use for stir-fry, which...
  3. How much fat is ok?

    How much fat is ok?

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  4. jusmejim

    How much fat is ok?

    I've been reading a while on how to make Jerky, and know that too much fat can possibly cause some problems.  I'm finally ready to give it a shot and bought some Eye of Round.  Of course you can't see exactly what you're getting until after it's sliced up.  Does the fat content in this meat look...
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    IMG_0661.JPG

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    IMG_0660.JPG

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    IMG_0659.JPG

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  8. jusmejim

    Anyone have a non-working, Masterbuilt 40" - Need internal pieces, racks, pans, etc.

    I have a working, Masterbuilt 40" smoker (model #20072612), but I need all of the internal "pieces".  Racks, drip pan, water pan, & Drip deflector pan.   Just wondering if anyone has an old non-working smoker in which they'd be willing to sell the parts?
  9. jusmejim

    never a dumb question

    The .52 would be ounces which is 8.32 ounces.  Did you weight the meat out of the package?  If so I would guess that they packaged it and didn't figure anything for a "tare weight", so they charged you for the packaging. I'm not sure if there is any law that covers this, but I've noticed when I...
  10. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    We decided to go on and use the brisket "as is".  I sliced it up and we'll just kind of do "whatever" with it tonight for dinner.   I do have to say that other than the "timing" not working out, this is probably "THE BEST" piece of smoked meat of any type that I've ever had.  I do enjoy a nice...
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    IMG_8458.JPG

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    IMG_8457.JPG

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  13. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    Dave, thanks for the reply.  Would keeping the vent open....made that much difference?  I guess I need to get the thermostat calibrated, since this is twice now that things seemed to cook way too fast.
  14. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    Think I'm going to take this off, cool it, and go to bed for a few hours.  When I get up I'll decide what to do.  I'll either use this one somehow, or I'll slice it and freeze it, and go grab another smaller brisket and throw it on my overly hot smoker.
  15. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    OK, we're 6 hours in, and I just stuck the temperature probe in and it showed 189*.  Panicking I went in and got a meat thermometer and it also read right at 190*, so the new smoker is apparently cooking extremely HOT. I dialed the temperature back to 190* (which is probably more like 210*)...
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    IMG_8455.JPG

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    IMG_8453.JPG

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    IMG_8452.JPG

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  19. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    Forgot to mention that when I put this on I went on and put a couple handfuls of wood chips in the tray.  When I got up at 5:30 there was still smoke seeping out of the air vent (which is closed) and down around the chip loader hole.  Brisket already has a dark crust on it and seemed to be...
  20. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    Preheated the smoker to about 250* for 30 minutes.  Adjusted the temp. down to about 235*, and placed the brisket on the smoker (fat side up), at about 1:15 AM.
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